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Black Beans and Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is our family favourite!
Much like Red beans and rice, our black beans and rice recipe can be served as a side OR as a main. An easy to throw together side dish that is so versatile, you can serve this with anything!
Why This Recipe Works
A classic rice recipe, especially in Latin American cuisine, there are so many different ways to make this! However, this is our family recipe passed down by generations from our abuelitas (grandmothers) to get to your table.
In our recipe, you can use canned beans for a quick and easy cook up, OR soak dry black beans overnight. If soaking, remember to cook them for a couple of hours first before adding them into your rice.
Ingredients
- Black Beans (Of Course) the main part of the dish
- Rice (white rice)
- Lime Juice I wanted this to have some flavour to it and lime juice had the best zest!
- Garlic is one of my staples I can’t get enough of it! the trick is not putting in TOO much
- Onion keeping it lite but flavourful
Note: Please see recipe card at the bottom for full list of ingredients and measurements
How To Make Black Beans & Rice
- Heat: oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent.
- Add: the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
- Pour: in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
- Remove: from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.
Rice with beans pairs perfectly with Chimichurri Chicken, Mexican Slow Cooked Pulled Pork or Slow Cooker Barbacoa Short Rib Tacos—and if you’re craving something with a little sweet heat, it’s also amazing alongside my new Bang Bang Shrimp. And for a fun twist that combines comfort with bold flavor, my Smash Burger Tacos are another perfect match.
Recipe FAQ’s
Absolutely! Brown rice is a great alternative. Just note that it requires a longer cooking time and may need additional broth. Adjust accordingly to ensure the rice is tender.
Yes, it can be! Simply substitute the chicken broth with vegetable broth to make it vegetarian or vegan-friendly.
If all you have on hand is dry beans, I’d suggest soaking the beans overnight and cook them until tender before adding them to the recipe. This adds time but allows for more control over texture and flavor.
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Black Beans & Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 2 cup uncooked white rice long grain or jasmine rice
- 4 cups chicken broth or stock
- 2x 14 ounce cans black beans drained and rinsed
- 3-4 tablespoons lime juice (adjust to your tastes)
- 4 tablespoons Cilantro or parsley, finely chopped to garnish
Instructions
- Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
- Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
- Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love rice and beans! This is the best recipe I’ve ever used! It was so delicious I’ll never make them any other way again! Thank you!
Laura
Easy and delicious! Thanks for this helpful recipe!
Absolutely loved it!
Wow, just wow! I did stir a bit too often, but tastes great. It’s gonna be a regular one for me!
This is a delicious way to make beans and rice, especially if you like black beans like we do! We followed your recipe but used some Easy Beansy seasoning mix. It came out great!
Thank you so much – made this today and it was delicious. Also made your chicken fajita alongside. My 7 year old was very happy!
I am so grateful to you for this recipe. I am a terrible cook and this is something my family keeps requesting. Success!
Is it coriander or cilantro? The ingredients list coriander but the directions refer to cilantro. I’m guessing cilantro but just want to clarify please.
Thank you! Cooking now and it is smelling delicious 🙂
Its more or less the same. Think of cilantro as the fresh herb and coriander as dried
Cilantro and coriander come from the plant species — Coriandrum sativum (1Trusted Source).
However, they are named differently in different parts of the world.
In North America, cilantro refers to the leaves and stalks of the plant. The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander.
Internationally, it’s a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds.
Coriander and cilantro are the same
Five stars; hubby loves it! It’s only the 2 of us, so next time I’ll 1/2 everything. I have to adjust a little for my eczema (chives vs. parsley; and only green onions), but I can do this all in one skillet = AWESOME!! Substituted dried, minced garlic & it needed more than McCormick’s recommends, for my taste, but definitely a new, PERMANENT, addition to the menu!! Gracias, Karina, y su abuelitas, this simple recipe ROCKS!
A great recipe….the best part…?? You didn’t have to go through 5 pages of “These are the only beans my nephews will eat” or “Grandma had her recipe, but she thought mine was better” stories. Right to the meat and bones on how to make it.
So agree with you, Judd. Straight to the recipe!
Delicious! – Was wondering how it would be without any tomato and it’s very moist. I used fresh parsley/lime juice and then some ground coriander since I didn’t have cilantro.
I don’t think there is any tomato in the black bean & rice recipe? But chopped fresh tomatoes added at the end might taste very nice 😊
Crushed or died tomatoes were suggested.